ITALIAN PAPPARDELLE PORK & PORCINI MUSHROOMS


 

One of the most classic and delicious Italian side dish.

 

 

 

 

Prep Time: 10 minutes

Cooking Time: 15 minutes

SERVINGS:2

 

INGREDIENTS:

  • 8 oz of Traditional Egg Pappardelle Pasta;
  • 1⁄2 cup dried porcini mushrooms, rehydrate;
  • Extra virgin olive oil;
  • 2 onions, finely diced;
  • 2 garlic cloves, finely chopped;
  • 1 long red chilli, finely diced
;
  • 14 oz of Italian pork sausages, skin removed and broken up;
  • 1 tbsp fennel seeds;
  • Sea salt flakes;
  • Black pepper;
  • 1⁄2 cup white wine;
  • Parmigiano Reggiano cheese, to serve

 

METHOD

  1. Boil some water in a kettle, then pour it over the porcini mushrooms and sit for 10 minutes to rehydrate. Don’t throw away the water.
  2. Cook pasta according to packet directions.
  3. In a fry pan (changed from frypan), heat 2 teaspoons of olive (changed from some) oil and add the onions, garlic and chilli and cook off for a few minutes until lightly coloured.
  4. Add the porcini mushrooms, sausage meat and fennel seeds and continue to fry (changed from cook) until cooked.
  5. Season with salt and pepper.
  6. Add a little of the porcini water, and reduce by half, then add the wine and cook out until again reduced by half.
  7. Toss the cooked pasta through the sauce and enjoy.
  8. Serve with grated Parmigiano Reggiano cheese.

 

 

 

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